Name: Salmon skewers
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: serving
Cuisine: Chinese
Ingredients: 5 spring onions; 1 tsp margarine low-fat; 200 g risotto rice; 300 ml rooibos strong tea; natreen liquid; 300 ml stock hot, chicken; 400 g salmon fillets; 1 Tbs lemon juice; salt and freshly ground black pepper; 200 g cherry tomatoes; apricots tinned, halves, sugar-free; 40 g parmesan cheese grated; 100 g rocket; 50 g crème fraîche low fat

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Ingredients (14)

5	spring onions
1 tsp	margarine — low-fat
200 g	risotto rice
300 ml	rooibos — strong tea
	natreen liquid
300 ml	stock — hot, chicken
400 g	salmon fillets
1 Tbs	lemon juice
	salt and freshly ground black pepper
200 g	cherry tomatoes
	apricots — tinned, halves, sugar-free
40 g	parmesan cheese — grated
100 g	rocket
50 g	crème fraîche — low fat

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Method:

Dice spring onions finely. Heat the margarine, add the rice and spring onions and sauté.
Gradually pour in the rooibos, Natreen Liquid (a few drops to taste) and the stock until the rice has absorbed all the liquid. Rinse the salmon, pat dry, cut into approx. 2×2 cm cubes, drizzle with lemon juice and season with salt and pepper. Wash and halve the cherry tomatoes, drain the apricots and retain the juice. Alternately arrange the salmon, apricots and tomatoes on skewers, place these into an ovenproof dish and cook in a preheated oven for approx. 15 to 20 minutes at 180°C. Coarsely grate the parmesan, wash and clean the rocket. Enhance the Risotto with the crème fraiche, add spices to taste and stir in the parmesan. Serve the Risotto topped with the warm salmon skewers, parmesan and rocket.

Tip: You can use different types of fish such as Kingklip of hake should Salmon not be available.